Chilli Con Carne Recipe

A Great Classic Meal!

Chilli Con Carne is a favourite comfort food for most people. Here is my take on the Mexican style dish recipe where I add in chocolate as the secret ingredient!

Chilli Con Carne Recipe

Serves: 4
Prep Time: 15 minsChilli Con Carne Recipe
Cooking Time: 90 mins
Total Time: 85 mins

Ingredients for Chilli Con Carne Recipe

1 tbsp oil
A large onion
1 red pepper
2 green chillies, deseeded and chopped
2 garlic cloves, peeled
One heaped tablespoon of hot chilli powder (or 1 level tbsp if you only have mild)
1 tbsp paprika
One and a 1/2 tbsp ground cumin
1 tsp celery salt
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
2 chunks of dark chocolate, 70%
2 tbsp tomato purée
400g can red kidney beans
plain boiled long grain rice, to serve
soured cream, to serve
A handful of chopped parsley


First of all, prepare all your vegetables by chopping the onion into small dice and cut the red pepper in half lengthways then remove the stalk and wash the seeds away, then chop into dice too.
Next, peel and finely chop or crush the 2 garlic cloves and then finely slice the chillies in half lengthways and remove the seeds with a spoon and then chop the chillies into a small dice too.

When you are ready to start cooking, put your pan on the hob over medium heat.

Add the oil and leave it for 1-2 minutes until hot and then crumble minced beef into the pot.
Brown the beef, stirring occasionally (stirring constantly makes your beef grey) and breaking up the beef as you stir until cooked through.
Drain ground beef, reserving 1 tbsp fat in the pot.
Place browned beef in a food processor and pulse until finely ground, about 10 – 15 seconds, set aside.
Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft and slightly translucent.
Tip in the garlic, red pepper and add the chillies, chilli powder, paprika, celery salt, ground cumin and the browned beef.
Give it a good stir and then leave it to cook for another 5 minutes, stirring occasionally.

To make the sauce

Start by crumbling in 1 beef stock cube into 300ml hot water.
Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes and add to the cooking pot along with a shake of salt and pepper.
Spoon in about the tomato purée and stir the sauce well.
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan.
Turn down the heat until it is gently bubbling and then leave it for 30 minutes.

You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.

Drain and rinse 1 can of red kidney beans in a sieve and stir them into the chilli pot, along with the chocolate.
Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.

Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax.

Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat, especially overnight.
Serve with soured cream and plain boiled long grain rice.

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